For the last couple weeks, my mom has been coming over on Sundays to work on her scrap book. I have a whole entire room devoted to scrap booking and crafts. You can see what we’ve been working on here at my Gluti Girl Stamps blog. We have been having so much fun working on this. It’s nice to have something you can do together.
I have not wanted to spend the whole day in the kitchen when she comes, so I’ve been firing up the old crock pot the last couple weeks. I get the whole meal ready by noon and then we have all day to play and have fun. I told the kids (both of mind and there respective “others”), if they are hungry, stop by, the crock pots full! Last night I had three kids show up even after we were done eating. It was really great to have a seemingly never ending bowl of something to feed them.
I’m really using that new cookbook a lot. Last weekend, I put one of Carol’s recipes in the crock pot and a bread recipe in the bread machine. This week, I had to make her pie crust. She claimed you could make a two crust pie, and I had to try it. By golly, it worked! Real pie. It tasted like real pie! I am super hopeful for the holidays with this crust. Last year, I had a pie fiasco. I don’t even want to talk about it, it was that bad.I had tried making pie crust from Bette Hagman’s book. It turned out really well on practice day. But when I made it Thanksgiving week, It just wouldn’t go together right. This year, I am very hopeful! I feel confident enough to offer to bring pies to our Thanksgiving meal. But, I will give it another trial run before Thanksgiving week! Just to make sure!
I’m not sure if it’s cool to post other people recipes from cookbooks, so I won’t. But here’s my pie.
I ate two pieces! I did get on the elliptical this morning
For dinner I made my version of……
Chicken Tortilla Soup
1 large onion, chopped
1/2 green pepper, chopped
1- 4 oz. can chopped green chilis
1- 14 oz. can chopped tomatoes
1- 15 oz. can tomato sauce
2 -15 oz. can black beans (I only had one can myself and this soup really needs two)
32 oz. chicken broth
1 clove chopped garlic
1/4 teaspoon chili powder
1 Tablespoon dried parsly
One whole chicken cooked, de-boned and chopped
Salt and pepper to taste
Place all the above ingredients in the crock pot. Turn to high and cook at least 5 to 6 hours. Makes about 7 or 8 servings.
If you don’t want to cook a whole chicken, you can use chicken tenders or what ever parts of boneless chicken you like. Just brown the chicken in a skillet before adding to the crock pot. I like to buy several whole chickens at a time, bake them, take the meat off the bone and then freeze the meat. Then I can pull it out for what ever casseroles or soups I need to make.
What really makes this soup fun and good are the toppings. We like to use:
shredded cheddar cheese
Happy election day everyone. Don’t forget to vote!